Thai Steak Tacos

Juicy Thai-marinated steak is a great new addition to your usual taco nights.

Total Time: 0:30

Prep: 0:25

Level:
Moderate

Yield:
8 tacos

Ingredients

¼ c. low-sodium soy sauce

¼ c. rice wine vinegar

2 tbsp. Honey

1 tbsp. fish sauce

1 tbsp. chili garlic paste

1 tsp. toasted sesame oil

Zest and juice of 1 lime

1 lb. boneless New York strip steak

½ c. mayonnaise

1 tbsp. Asian hot sauce

1 c. Shredded green cabbage

1 medium carrot

6 radishes

8 corn tortillas

1 tbsp. olive oil

¼ c. Fresh cilantro leaves

1 tbsp. sesame seeds

Directions

In a medium bowl, whisk together soy sauce, vinegar, honey, fish sauce, chili garlic paste, sesame oil, and lime juice and zest. Place steak in a 2-gallon resealable plastic bag and pour in marinade. Refrigerate for at least 3 and up to 6 hours.

In a small bowl, combine mayonnaise and hot sauce. Set aside. In a medium bowl, toss together cabbage, carrot, and radishes. Set vegetables aside.

In a large nonstick skillet over medium-high heat, warm 2 or 3 tortillas at a time, about 1 minute per side. Transfer to a plate and cover with a clean dish towel. Increase heat to high and heat olive oil in same skillet. Add steak, discarding marinade, and cook until seared, stirring, 3 to 5 minutes.

To assemble tacos, divide steak among 8 slightly warmed tortillas. Top with reserved vegetables and sauce, and sprinkle with cilantro and sesame seeds.